Roasted Root Medley with Honey-Glazed Green Beans
Roasted Root Medley with Honey-Glazed Green Beans
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey-Glazed Green Beans with Bacon
- 1 pound green beans, trimmed
- 4 strips bacon, diced
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the carrots, parsnips, red potatoes, and red onion. Drizzle with olive oil, then sprinkle with fresh rosemary, fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet. Set the crispy bacon aside.
⏱️ 8 min
- 5
Add the trimmed green beans and minced garlic to the skillet with the bacon fat. Sauté for 5-7 minutes, or until the green beans are tender-crisp. Stir in the honey, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for another 1-2 minutes, stirring constantly, until the green beans are lightly glazed.
⏱️ 8 min
- 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Add the honey-glazed green beans to the baking sheet with the root vegetables. Toss gently to combine. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the root vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove the vegetables from the oven. Transfer to a serving dish. Sprinkle with the reserved crispy bacon and grated Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Medley with Honey-Glazed Green Beans
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey-Glazed Green Beans with Bacon
- 1 pound green beans, trimmed
- 4 strips bacon, diced
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the carrots, parsnips, red potatoes, and red onion. Drizzle with olive oil, then sprinkle with fresh rosemary, fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet. Set the crispy bacon aside.
⏱️ 8 min - 5
Add the trimmed green beans and minced garlic to the skillet with the bacon fat. Sauté for 5-7 minutes, or until the green beans are tender-crisp. Stir in the honey, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for another 1-2 minutes, stirring constantly, until the green beans are lightly glazed.
⏱️ 8 min - 6
After the root vegetables have roasted for 20 minutes, remove them from the oven. Add the honey-glazed green beans to the baking sheet with the root vegetables. Toss gently to combine. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the root vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove the vegetables from the oven. Transfer to a serving dish. Sprinkle with the reserved crispy bacon and grated Parmesan cheese before serving.
⏱️ 2 min